|국가/구분||United States(US) Patent 등록|
|국제특허분류(IPC7판)||A23C-009/133 A23C-009/14 A23C-009/154|
|미국특허분류(USC)||426/580 ; 426/317 ; 426/477 ; 426/397|
|발명자 / 주소|
|출원인 / 주소|
|인용정보||피인용 횟수 : 14 인용 특허 : 3|
There is provided a method of carbonating a liquid dairy product ot which another liquid food ingredient is added in admixture by heating the mixture to between 160°F. and 200°F. for 5 seconds to 30 minutes, to form a buffer of the indigenous ash of the liquid dairy product, cooling and carbonating the mixture to at least 1.5 volumes of carbon dioxide.
A method for carbonating a composition containing a liquid dairy product, to a high level of carbonation, while not destabilizing the composition, comprising: (1) heating a composition containing a liquid dairy product within a temperature/time range of at least 160°F. for a time not in excess of 30 minutes to 200°F. for a time not in excess of 5 seconds and whereby the indigenous protein and ash in the liquid dairy product are at least partially denatured to form a buffer thereof; (2) cooling the denatured composition to a temperature of less than 50°F....